Istrian cuisine is famous for respecting seasonality of ingredients, something that captures every food lover’s curiosity. It is a well-known fact that the food is best when the ingredients are fresh. Istrian nature is full of true gourmet surprises - from wild edible plants, weeds and flowers, such as wild asparagus, nettle, dandelion and lamb’s salad to highly praised olives and black and white truffles. The Adriatic Sea is generous to local cuisine with a seasonal variety of fresh seafood. There is also Istrian prosciutto and local cheeses that can be enjoyed year-round. It’s a festival of flavours and that’s how our Executive Chef Daniel Pause and Istrian Master Chef Zoran Cobanov create their culinary highlights at Kempinski Hotel Adriatic’s restaurants.